Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!
Nathan MyhrvoldComputing has gone from something tiny and specialized to something that affects every walk of life. It doesn't make sense anymore to think of it as just one discipline. I expect to see separate departments of user interface, for example, to start emerging at universities.
Nathan MyhrvoldOur goal was to show people a vision of food they hadn't seen before. So, I had this idea of... let's cut all these things in half, and show a picture of the food in the pan, in the oven.
Nathan MyhrvoldMany of the things the slow food people honor were innovations within historical times. Somebody had to be the first European to eat a tomato.
Nathan MyhrvoldThree things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.
Nathan MyhrvoldThe scientific method is the ultimate elegant explanation. It is the ultimate foundation for anything worthy of the name "explanation". It makes no sense to talk about explanations without having a process for deciding which are right and which are wrong, and in a broad sense that is what the scientific method is about. All of the other wonderful explanations celebrated here owe their origin and credibility to the process by which they are verified-the scientific method.
Nathan Myhrvold